Tim Sheed, Head Chef of 1215 restaurant at Fairmont Windsor Park Hotel, shares with us his go-to Valentine’s day dessert, a Chocolate Fondant.
Valentine's Chocolate Fondant
Easy to make and can be prepared in advance, these are a guaranteed show stopper to finish any meal.
It’s a great recipe to personalise for that special someone. My fiancé loves rose water (and it's Valentine’s day after all!) so I put a little drop in. This can easily be left out or substituted for something else; coffee, caramel, you really can get adventurous.
Dark Chocolate and Rose Fondant
- 125g Butter, diced
- 100g Caster Sugar
- 125g Dark Chocolate
- 80g Flour
- 3 Eggs
- 1 teaspoon Rose Water
Melt Chocolate and Butter
Whisk Eggs and Sugar.
Pour Chocolate over eggs, add flour and mix.
Set in Rings/Ramekin. Bake 180 for 8-10 mins
Pre-heat the oven to 180c.
Melt your chocolate, butter and rose water over a bain-marie.
In another bowl whisk the eggs and caster sugar.
Pour the chocolate mix over the egg and mix together.
Whisk in the flour.
Pour in to your preferred oven-safe ramekins, rings or pots.
Bake for 8-10 minutes until the fondant is just set.
Allow to rest at room temperature for 2 minutes before serving.
I’ll be serving this recipe with a scoop of pistachio ice-cream but the choice is yours!
Enjoy and let me know how you get on, tag #TLFFRecipes